Dovedale cheese: Difference between revisions
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| region = [[Derbyshire]], [[Nottinghamshire]] and [[Staffordshire]] |
| region = [[Derbyshire]], [[Nottinghamshire]] and [[Staffordshire]] |
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| town = [[Hartington]],[[Leek, Staffordshire]] |
| town = [[Hartington]], [[Leek, Staffordshire]] |
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| source = [[Cow]]s |
| source = [[Cow]]s |
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| pasteurised = Yes |
| pasteurised = Yes |
Revision as of 21:19, 24 April 2010
Dovedale | |
---|---|
Other names | Dovedale Blue |
Country of origin | England |
Region | Derbyshire, Nottinghamshire and Staffordshire |
Town | Hartington, Leek, Staffordshire |
Source of milk | Cows |
Pasteurised | Yes |
Texture | semi-soft |
Aging time | 3-4 weeks |
Certification | PDO 2003 |
Named after | Dovedale |
Dovedale, also marketed as Dovedale Blue, is a cheese from the Peak District of Great Britain. It takes its name from a part of the River Dove on the Derbyshire and Staffordshire border known as Dovedale.
Dovedale is a full-fat semi-soft blue-veined cheese made from cow's milk. It was formerly produced only in the Hartington Creamery in Derbyshire which closed in 2009. There are plans to re-start production in Leek.[1] It has a creamy texture and a relatively mild flavour for a blue cheese; unusually for British cheeses, it is brine-dipped instead of being dry-salted.[2] It has been granted Protected Designation of Origin by the EU.[3]
The Product Authentication Inspectorate Ltd has set a standard for Dovedale, referred to as PAI Specification AS06.[4]
References
- ^ "This Is Business Staffordshire 2009
- ^ "Dovedale Cheese". British Cheese Board.
- ^ "National application No: 02313 - Dovedale Cheese". Defra.
- ^ "Schedule of Accreditation" (PDF). United Kingdom Accreditation Service. 16 September 2009. Retrieved 4 March 2010.